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All Journal agriTECH Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Jurnal Pengabdian Papua Journal of Food Security and Agroindustry Amanisal: Jurnal Teknologi dan Manajemen Perikanan Tangkap Bakti Hayati
Jeirel Wattilete
Universitas Cenderawasih
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Peningkatan Kapasitas Pemandu Wisata Masyarakat Lokal dalam Pengelolaan Keanekaragaman Hayati Fauna di Kampung Wisata Rhepang Muaif (KWRM), Kabupaten Jayapura Menufandu, Herlina; Surbakti, Suriani Br.; Wattilete, Jeirel; Panjaitan, Raini; Yembise, Yohanna; Ramandey, Erlies P.; Pahabol, Evelin; Tebay, Natalia K.
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 4 No. 1 (2025)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v4i1.4162

Abstract

Rhepang Muaif Tourism Village is home to a variety of charming fauna and flora. In the development of natural tourism, this charm becomes enchanting with the presence of trained tour guides. This community service activity is very useful, namely providing training for Rhepang Muaif birdwatching tour guides in the utilization of natural resources, especially fauna, which was introduced in an interesting way using a local knowledge approach by recognizing and understanding the behavior of several animals especially birds of paradise, and providing responsive information to visitors as an effort to develop the Tourism Village to support the existence of Rhepang Muaif birdwatching. The methods used in implementing this community service activity include preparation, delivery of materials, as well as practice and evaluation. The results of the training showed a significant increase in the knowledge and skills of the guides. In addition, other expected positive impacts are an increase in the number of tourist visits, and increased income for managers and local communities
Formulation, Characteristics and Viability Probiotics Cell of Biscuit Production from Hotong Flour (Setaria italica (L) Beauv.), Walnut (Canarium indicum L.), Enriched by Probiotic Cream Wattilete, Jeirel; Fibri, Dwi Larasatie Nur; Rahayu, Endang Sutriswati
agriTECH Vol 45, No 1 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90687

Abstract

Hotong (Setaria italica (L) Beauv.) and walnut (Canarium indicum L.) are nutrient-rich local foods from Maluku Province, Indonesia, significant health. In this context, biscuit enriched with probiotic cream are a recommended snack for enhancing nutrition and promoting balance of the intestinal microflora, at a sufficient quantity of 107 log CFU/g. Therefore, this study aimed to objectively evaluate the physicochemical and organoleptic characteristics of biscuit, as well as assess probiotic viability. The used was a completely randomized design (CRD) with three different formulation treatments containing hotong flour and walnut at ratios of 40%:10% (F1), 35%:15% (F2), and 30%:20% (F3). Probiotic cell viability was analyzed at temperatures of 20 °C, 37 °C, and 45 °C. The results showed that F3 had the most favorable formulation regarding nutritional adequacy rate with 173 kcal energy, 10% fat,  4.41% protein, 5.20% carbohydrate, and 2 g sugar. It featured a crisp texture and increasingly darker colors, in line with the outcomes of sensory evaluations. F3 was the preferred, achieving high scores for color (5.38), taste (6.13), aroma (5.13), breakability (5.86), crispness (6), aftertaste (5.02), and overall quality (6.03). Cell viability for all treatments was higher at 20 °C and remained above 107 log CFU/g.
Pemberdayaan Perempuan Melalui Pelatihan Olahan Kakao: Sebuah Program Pengabdian Berbasis Komunitas Yulindra Margaretha Numberi; Nurlita Dianingsih; Erlies P. Ramandey; Jeirel Wattilete; Raini Panjaitan; Chlia Riery G Skavanny; Mariza Ira Suabey
JURNAL PENGABDIAN PAPUA Vol 9 No 3 (2025)
Publisher : LPPM Uncen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jpp.v9i3.5023

Abstract

Local cocoa offers substantial value-addition opportunities for women-led microenterprises, yet gaps in processing skills, basic business practices, and market access constrain outcomes. This community service program empowered a women’s fellowship through structured, participatory training on cocoa-based product development. Objectives were to strengthen technical competencies for two ready-to-consume products (chocolate drink and chocolate jam), introduce basic business management (cash records, cost of goods sold/COGS, pricing), and build entry-level digital marketing and branding skills. Methods combined a community-based participatory approach (coordination, needs assessment, material preparation) with sequential sessions orientation, lecture discussion, hands-on practice, reflection and mixed-method evaluation (pre/post Likert survey and rubric-based observation). Ten participants completed the training. Results show participants replicated both products with more consistent quality, applied hygienic handling (heating/sterilization), and prepared simple business documents (cash ledger, COGS). Foundational brand assets (product name, basic label, initial promotional content) supported early commercialization, while collaborative work routines and peer champions emerged to sustain production. In conclusion, the intervention effectively enhanced technical, managerial, and promotional readiness and offers a practical model for community-based microenterprises that add value to local cocoa resources. 
Kondisi Sosial Budaya Nelayan Tradisional Dan Teknis Dalam Penggunaan Pancing Ulur (Hand Line) Di Dok IX Kelurahan Tanjung Ria Kota Jayapura Gabriela O Karisoh; Lolita Tuhumena; Nicea Roona Paranoan; Efray Wanimbo; Basa T. Rumahorbo; Jeirel Wattilete
Amanisal: Jurnal Teknologi dan Manajemen Perikanan Tangkap Vol 14 No 2 (2025): Amanisal: Jurnal Teknologi dan Manajemen Perikanan Tangkap
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/amanisal.v14i2.22939

Abstract

Jayapura City is a coastal area that has the potential of marine resources, making it the center of economic activity for fishermen. The fishermen who live in Dock IX consist of two tribes, namely Serui and Buton, who have long been fishing in the waters of Jayapura. The culture of fishermen from both tribes is closely related to an orientation towards the sea. However, this needs to be balanced with the use of environmentally friendly fishing gear so that in the future, the sustainability of fishery resources, especially Yellowfin Tuna (Thunnus albacares), can be maintained. Therefore, it is necessary to understand the fishing gear used in the fishing process and the socio-cultural conditions of traditional fishermen in fishing using handlines. Primary and secondary data collection was conducted from March to May 2025 at Dock IX, Tanjung Ria Village, Jayapura City. The social conditions of fishermen were observed in terms of age, education, length of time working as fishermen, and number of dependents in Dok IX, Tanjung Ria Village, Jayapura City. From a cultural perspective, the Buton tribe does not catch fish (as it is not fishing season), so they offer sacrifices by feeding the sea. They believe that by feeding the sea, they will catch a lot of fish. In contrast, the Serui community does not perform rituals (customs) to make offerings in the process of catching fish. They use fiberglass boats, Yamaha engines with a capacity of 15 horsepower, and fish in the waters of Jayapura City, Pasir 6, Papua New Guinea, and even the waters of Sarmi Regency.
Pelatihan Pembuatan Gluten-Free Brownies Berbasis Tepung Pisang Kepok Sebagai Inovasi Produk Wirausaha bagi Perempuan Usia Produktif di Kota Jayapura Nurlita Dianingsih; Ika P. Palimbunga; Baiq A. Tartillah; Raini Panjaitan; Erlies P. Ramandey; Jeirel Wattilete; Mika Barasulele
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 5 No. 1 (2026)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v5i1.5568

Abstract

Banana is one of local commodities widely available in Jayapura City. However, its utilization remains limited and has not been optimally developed into value-added food products. This community service activity aimed to improve the knowledge and skills of productive-age women in processing kepok banana flour into gluten-free brownies as an innovative home-scale business product. The activity was conducted in March 2024 at Rumah BUMN BRI, Jayapura City, and involved approximately 15 female participants, including housewives and adult women with senior high school educational backgrounds who were interested in entrepreneurship but had not yet developed a specific business product. The training consisted of an introduction to banana as a local raw material, explanation of banana flour processing, discussion of business opportunities, and hands-on practice in making brownies using 100% kepok banana flour without wheat flour. Banana flour was prepared before the activity to shorten the training time, while the processing steps were explained in detail to the participants. Evaluation was conducted using pre-test, post-test, and participant satisfaction surveys. The activity produced gluten-free banana flour brownies with various toppings, and participants were actively involved in the preparation, mixing, baking, cutting, and product evaluation processes. Overall, the training improved participants’ understanding and practical skills in utilizing local commodities and introduced banana flour brownies as a potential value-added product for women’s entrepreneurship in Jayapura
Edukasi dan Pelatihan Pemanfaatan Pewarna Alami untuk Peningkatan Kualitas Produk Pangan di Kawasan Ekowisata Isyo Hills, Rhepang Muaif, Kabupaten Jayapura Vita Purnamasari; Lisye I. Zebua; Henderina J. Keiluhu; Evie L. Warikar; Fawuni G.A.G. Rumbrawer; Raini Panjaitan; Jeirel Wattilete; Selina A. Mansawan; Seramina R.T. Sawegu
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 5 No. 1 (2026)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v5i1.5600

Abstract

The Isyo Hill’s Bird Watching Ecotourism Area in Rhepang Muaif Village, Nimbokrang District, Jayapura Regency is a tourist destination that welcomes visitors from various countries, with food and beverage services provided by local culinary groups. The main challenge in culinary presentation is creating dishes that are not only delicious but also visually appealing. The use of natural colorants is a safe and health-beneficial alternative to synthetic dyes. The local community is already familiar with several natural color sources such as kesumba keling fruit (Bixa orellana), turmeric (Curcuma longa), and teak leaves (Tectona grandis), and has the potential to develop additional natural color sources, such as butterfly pea flowers (Clitoria ternatea). This community service initiative aims to enhance the community’s knowledge and skills in utilizing natural colorants in food and beverages. The implementation method consists of three stages: outreach, discussion through a Focus Group Discussion (FGD), and practical training. The results of the activity demonstrate an increase in participants’ understanding and ability to apply natural colorants, as evidenced by processed products such as steamed sponge cake and sliced nagasari using butterfly pea flower colorant, as well as beverages made from butterfly pea flower extract. Additionally, a guidebook containing information on natural colorants and processed food recipes was compiled as an output of the activity. This initiative is expected to support the enhancement of the quality of healthy, appealing, and value-added local culinary offerings for the ecotourism sector at Isyo Hill’s. 
Shelf-Life Prediction of Fermented Cassava Dodol Using the Accelerated Shelf-Life Testing Approach Raini Panjaitan; Erlies Patricia Ramandey; Jhon Marthali Simamora; Baiq Amarwati Tartillah; Jeirel Wattilete; Nurlita Dianingsih; Nadwi Lestari
Journal of Food Security and Agroindustry Vol. 4 No. 2 (2026): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i2.1002

Abstract

Fermented cassava dodol is a semi-moist food product that is susceptible to quality changes during storage due to increased moisture content and various deterioration reactions. This study aimed to estimate the shelf life of fermented cassava dodol using the Accelerated Shelf-Life Testing (ASLT) method with a critical moisture content approach and moisture sorption isotherm curve. The research stages included the determination of initial moisture content, critical moisture content, and equilibrium moisture content, as well as sorption isotherm modeling using the Chen-Clayton, Henderson, Halsey, Caurie, and Oswin models. Critical moisture content was determined based on the acceptance level of semi-trained panelists regarding product appearance during storage at a relative humidity (RH) of 76%. The results showed that the initial moisture content and critical moisture content of the product were 0.2205 and 0.2427 g H₂O/g solids, respectively. The obtained moisture sorption isotherm curve exhibited a Type II sigmoid pattern. Based on the evaluation of the Mean Relative Deviation (MRD) value, the Henderson model provided the best fit, with an MRD value of 3.7. Shelf-life calculation using the Labuza equation resulted in an estimated shelf life of 64.07 days, or approximately two months, under room temperature conditions. The information obtained from this study can be used as a basis for shelf-life determination, packaging selection, and management of storage and distribution systems to maintain product quality during the marketing period.
Pengaruh Formulasi Tepung Hotong (Setaria italica (L.) Beauv.) dan Kenari (Canarium indicum L.) Terhadap Karakteristik Kimia, Fisik, dan Sensori Flakes Jeirel Wattilete; Vita Novalia Lawalata; Gilian Tetelepta; Daniel Zadrak Kurniawan Wambrauw
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 6 No. 4 (2026): Juli 2026 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/altifani.v6i4.1369

Abstract

Hotong (Setaria italica (L.) Beauv.) dan kenari (Canarium indicum L.) merupakan pangan lokal Indonesia timur yang berpotensi dikembangkan sebagai bahan baku sereal bergizi. Penelitian ini bertujuan mengevaluasi pengaruh formulasi tepung hotong dan kenari terhadap karakteristik kimia, fisik, dan sensori flakes. Penelitian menggunakan Rancangan Acak Lengkap dengan enam formulasi, yaitu P0 (100:0), P1 (80:20), P2 (75:25), P3 (70:30), P4 (65:35), dan P5 (60:40). Parameter yang diamati meliputi karakteristik kimia, sifat fisik, dan sensori. Hasil menunjukkan bahwa formulasi berpengaruh nyata (p<0,05) terhadap karakteristik kimia dan sifat fisik flakes. Peningkatan proporsi kenari menurunkan kadar air dan karbohidrat, tetapi meningkatkan kadar abu, protein, lemak, serat kasar, daya tahan kerenyahan. Sementara itu, hasil uji sensori menunjukkan kecenderungan peningkatan tingkat kesukaan panelis seiring dengan meningkatnya proporsi kenari dalam formulasi. Formulasi P5 (60% tepung hotong:40% kenari) menghasilkan karakteristik terbaik sehingga berpotensi dikembangkan sebagai flakes bergizi berbasis pangan lokal Indonesia timur.
Saus Cocolan Pepaya Sehat sebagai Inovasi Pangan bagi Masyarakat di Kampung Wisata Rhepang Muaif, Kabupaten Jayapura Henderina J. Keiluhu; Gerardinalia Ngamelubun; Evie L. Warikar; Jeirel Wattilete; Raini Panjaitan; Yelsi Y. Palebangan; Seramina R.T. Sawegu
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 4 No. 2 (2025)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v4i2.5003

Abstract

Papaya (Carica papaya L.) is a fruit with high nutritional value and significant potential to be developed into various processed food products. However, its utilization in the communities remains limited as papaya is generally consumed fresh or processed into simple dishes such as juice and vegetables. This community service activity aimed to increase public knowledge and skills in diversifying papaya-based food products by introducing the processing of papaya into a healthy dipping sauce that is free from artificial sweeteners and preservatives. The activity also sought to increase awareness of the economic potential of papaya-based processed products. It was conducted on August 9, 2025, in collaboration with the local community of Rhepang Muaif Tourism Village, at the kitchen pavilion of Isyo Hills Bird Watching Campsite. A total of 13 participants were involved, consisting of 8 youths, 3 middle-aged adults, and 2 elderly individuals. The implementation methods included socialization, hands-on training, and direct assistance in the preparation. The training utilized simple methods, common kitchen tools, and easily accessible ingredients. The results showed that participants were able to produce a spicy and healthy papaya-based dipping sauce that can be consumed with various snacks, such as boiled sweet potatoes, boiled bananas, fried bananas, and french fries. The product demonstrates potential economic value due to its affordability, health benefits, and marketability. Overall, the activity was well received, with participant satisfaction rates of 100%, indicating a positive response, successful implementation, and benefit to the community.
Pembelajaran Berbasis Praktik Rekayasa Bioteknologi dalam Produksi Cuka Buah Vita Purnamasari; Puguh Sujarta; Jeirel Wattilete; Mesak Wandik
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 4 No. 2 (2025)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v4i2.5224

Abstract

Practice-based learning is a pedagogical approach that emphasizes the active involvement of students through direct experience and real activities in the learning process. The objectives of this community service activity are (1) to train students' skills in engineering the fruit vinegar production process in a simple, safe, and practical manner; (2) to raise students' awareness of the use of local fruits as raw materials for value-added fermentation products. The training uses two methods, namely lecture, simulation, and practice. The community service activity was carried out on August 19, 2024, at SMA Negeri 7 Jayapura, with 40 students participating. The final result was that 75% had a good understanding of the fruit vinegar-making process, 7.5% had a very good understanding, 12.5% had a poor understanding, and 5% had a very poor understanding. This activity is able to train skills and raise awareness in the use of local fruits. 
Co-Authors Baiq A. Tartillah Baiq Amarwati Tartillah Basa T. Rumahorbo Chlia Riery G Skavanny Daniel Zadrak Kurniawan Wambrauw Efray Wanimbo Endang Sutriswati Rahayu Erlies P. Ramandey Erlies Patricia Ramandey Evie L. Warikar Fawuni G.A.G. Rumbrawer Fibri, Dwi Larasatie Nur Gabriela O Karisoh Gerardinalia Ngamelubun Gilian Tetelepta Henderina J. Keiluhu Ika P. Palimbunga Jhon Marthali Simamora Lisye I. Zebua Lolita Tuhumena Mariza Ira Suabey Menufandu, Herlina Mesak Wandik Mika Barasulele Nadwi Lestari Nicea Roona Paranoan Nurlita Dianingsih Pahabol, Evelin Puguh Sujarta Raini Panjaitan Raini Panjaitan Ramandey, Erlies P. Selina A. Mansawan Seramina R.T. Sawegu Suriani Br. Surbakti Tebay, Natalia K. Vita Novalia Lawalata Vita Purnamasari Yelsi Y. Palebangan Yembise, Yohanna Yulindra Margaretha Numberi